Fettucine with Wild Mushrooms

Patrick and I bypassed a traditional basic pasta when we first attempted homemade pasta. Instead we went straight for something a little more challenging: making beet pasta for ravioli. That wasn't too hard and really tasty! For our next pasta adventure we thought we should backtrack and make a simple egg fettuccine.

That was a bit more challenging than the beet pasta! I think the reason was there are varying ratios of egg to flour floating around cookbooks and the Internet that it was hard to find the right consistency for the pasta. With the beet pasta recipe the amounts for everything were precise. We'll keep you updated when we find a pasta recipe suitable for blogging. For Christmas Patrick's family gifted us the KitchenAid pasta maker stand mixer attachment so we will definitely be brushing up on our pasta making skills!

In the meantime enjoy this wild mushroom fettuccine recipe. You can certainly make it with dried pasta. It was delicious!

Directions
In a large fry pan over medium-high heat, warm the olive oil. Add the pancetta and sauté until brown, about 2 minutes. Add the shallots and thyme and sauté until the shallots begin to brown, about 4 minutes. Add the mushrooms, season with salt and pepper and sauté until tender, about 5 minutes. Add the broth and simmer until syrupy, about 3 minutes.
Meanwhile, bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until just tender, about 8 minutes for dried pasta or 4 minutes for fresh.
Drain the pasta and add to the mushroom mixture. Stir over medium heat until coated, then stir in the cheese. Taste and adjust the seasonings with salt and pepper. Divide the pasta between 2 warmed shallow bowls. Sprinkle with parsley and serve immediately.

Hello & Welcome

Hello from the Eibls! We're newlyweds (but not so "newly" anymore) settling in the Carolinas. Follow along as we share kitchen adventures and life snippets. Come for the recipes; stay for the cat pics!